Slow Cooker Red Pork Curry

• 1 tbsp olive oil
• 2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
• 1 brown onion, finely chopped
• 1/4 cup (60g) red curry paste
• 400ml can coconut milk
• 2 tsp fish sauce
• 600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
• 150g green beans, trimmed, halved

Coriander leaves, to serve

Steamed long grain rice, to serve

Lime wedges, to serve

1. Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over.
2. Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker. Cook, covered, on low for 6 hours or on high for 4 hours, adding the beans in the last 30 mins of cooking time.
3. Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.